5.
Remove turkey from oven; spoon pan drippings on roasted turkey. Transfer turkey to a cutting board (reserve pan drippings for making Herb Gravy). Let turkey stand for 30 to 40 minutes before carving (temperature of turkey will continue to rise 5 to 10 degrees), and the meat will firm up for slicing.

From the Test Kitchen

Start with the best, fresh, natural, free-range turkey; 15 to 20 pounds, I think, are the best size.

Do not put the stuffing inside the cavity, cook it separately.

Preheat the oven; let the turkey stand at room temperature about 1 hour before cooking. Cook about 10 to 12 minutes per pound (15 at the most), until the internal temperature is 180 degrees in a thigh, 165 degrees in a breast. Let the roasted turkey stand at least 30 minutes before slicing. It will continue to cook another 5 to 10 degrees. Don't overcook; fresh turkeys cook faster than frozen, and the meat will be pinkish in color rather than brown.

Nutrition Facts
(Sara Foster's Herb-Roasted Turkey)

Servings Per Recipe 8,

cal. (kcal) 331,

Fat, total (g) 10,

chol. (mg) 177,

sat. fat (g) 4,

carb. (g) 5,

Monosaturated fat (g) 4,

Polyunsaturated fat (g) 2,

sugar (g) 3,

pro. (g) 48,

vit. A (IU) 97,

vit. C (mg) 2,

Thiamin (mg) 0,

Riboflavin (mg) 0,

Niacin (mg) 8,

Pyridoxine (Vit. B6) (mg) 1,

Folate (µg) 16,

Cobalamin (Vit. B12) (µg) 1,

sodium (mg) 162,

Potassium (mg) 448,

calcium (mg) 40,

iron (mg) 3,

Mark as Free Exchange () 0,

Percent Daily Values are based on a 2,000 calorie diet

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